Rating: 3.5 stars
82 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 7

Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. This delicious dish keeps well, too, so you can whip it up for dinner tonight and then enjoy leftovers for breakfast or lunch. Be sure to pull it from the oven when it’s just barely done (it should be lightly browned and puffed), as the hot pan will continue to cook it as it cools. Serving a vegetarian? Swap the bacon for sautéed mushrooms.

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Credit: Grace Elkus

Recipe Summary

total:
45 mins
hands-on:
15 mins
Yield:
6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Whisk together all ingredients in a large bowl until well incorporated. Pour mixture into a 10-inch ovenproof nonstick skillet. Bake in preheated oven until lightly browned and set in the center, 30 to 35 minutes. Let stand 5 minutes; cut into 6 wedges.

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Nutrition Facts

fiber 0.9g; 287 calories; sugars 2.7g; fat 16.5g; cholesterol 391.5mg; saturated fat 6g; iron 2.2mg; sodium 848.1mg; protein 20.4g; calcium 140.9mg; carbohydrates 14.9g.
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